Skillet Chicken Simple Nachos Recipe

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Looking for a simple nachos recipe that will leave everyone asking for more? These skillet chicken nachos are easy to make and the taste is amazing. Once you make nachos this way, you will never make it any other way again.

If you love Nachos, you’ll absolutely fall in love with these skillet nachos! They’re bursting with flavor, starting with crunchy chips, gooey cheese, sweet spicy beans, chicken, onion, pico de gallo, sour cream, and sauce to drizzle over the top. This is definitely one for the favorites recipes.

What to Serve with this Easy Nacho Recipe

If you like to have that eat out feeling but want to do it on a budget or with ingredients that you control, cooking at home is the way to go. I love to create a dinner and a movie type of feel at home. It is great for a family night or for date night at home. Skillet nachos are also perfect for a party. Here is what I like to serve with them:

Variations to Skillet Nachos

While this easy nacho recipe is fantastic, of course you can change it meet your needs and tastes. You can:

Ground Beef: You can use ground beef instead of chicken

Heat: Use jalapenos or a moderate enchilada sauce

Ingredients for Skillet Chicken Simple Nachos Recipe

Tortilla chips

shredded cheddar and jack cheese

Pico de Gallo

Sour cream

sweet onion

tomato

Enchilada Sauce

brown sugar

black beans

pork-n-beans

Ranch style beans

onion

green pepper

tomato sauce

honey

Ketchup

cider vinegar

Soy sauce

chili powder

cumin

garlic salt

seasoned salt

garlic

Bacon

Boneless skinless chicken breast

Olive oil

Butter

Seasoned pepper

Taco seasoning

How to Make Skillet Chicken Nachos

COOK THE CHICKEN:

In a medium skillet, melt the Olive oil and butter for the chicken, and place the chicken in the skillet and cook on medium heat until well done, about 30 -40 minutes. When chicken is done, place the chicken on a plate, and allow to cool for 5 minutes. Slice the chicken in 1/4 inch slices, and return to the skillet on low heat. In a small bowl, mix the garlic salt, seasoned pepper, taco seasoning, and brown sugar until completely blended, and sprinkle the seasonings over the sliced chicken, and toss the chicken in seasonings. Cover skillet, and turn off the heat, leaving the chicken in covered skillet.

FOR THE BEANS:

When you have the chicken in the skillet to cook, start the beans. In a large saucepan, place the black beans, pork-n-beans, Ranch style beans, chopped onion, chopped green pepper, tomato sauce, brown sugar, honey, Ketchup, vinegar, soy sauce, chili powder, cumin, garlic salt, seasoned salt, minced garlic, and bacon, and stir all ingredients together until well blended. Bring beans to a boil, stirring constantly, and immediately turn heat to low, and let beans simmer for 30 minutes.While beans and chicken are cooking, chop the sweet onion and ripe tomato for topping. Place the Enchilada sauce in a small saucepan, and add 2 Tablespoons of brown sugar to the Enchilada sauce. Heat sauce until brown sugar melts, and sauce bubbles. Turn off heat, and set aside.

ASSEMBLE NACHOS

Spray the bottom of the iron skillets with cooking spray. Place a double layer of Tortilla chips in the skillet, and on top of chips, place three or four slices of chicken, add beans on top of chicken, and sprinkle cheese on top of beans.

Repeat the layer(s) until the skillet is full, and ending with cheese. Place the iron skillets in a 350 degree oven and bake for 10 – 15 minutes, or until cheese is melted and golden brown on top. Remove from oven, and place on wire racks to cool for 2 – 3 minutes. Drizzle Enchilada sauce over the top of the melted cheese, and top with chopped onion and tomato. Serve with Pico de Gallo and Sour cream on the side. Enjoy!

Skillet Chicken Simple Nachos Recipe

Looking for a simple nachos recipe that will leave everyone asking for more? These skillet chicken nachos are easy to make and the taste is amazing. Once you make nachos this way, you will never make it any other way again.

Course Appetizer

Cuisine American

Keyword simple nachos recipe

Prep Time 20minutes

Cook Time 50minutes

Total Time 1hour10minutes

Servings 4

Calories 835kcal

Ingredients

Tortilla chips – thin white corn chips – 1 to 2 bags

2cupsof shredded cheddar and jack cheese

1small jar of Pico de Gallo

1small container of Sour cream4 – 6 ounces

1small sweet onion – peeled and chopped – for topping

1large ripe tomato – washed and chopped

1small can of Enchilada Sauce – Mild –I used Old El Paso

2Tablespoonsof brown sugar

4“- 6” iron skillets – 1 for each serving

FOR THE BEANS:

1can of black beans14 – 16 ounces – drained and rinsed

1can of pork-n-beans14 – 16 ounces

1can of Ranch style beans14 – 16 ounces

1/2cupof chopped onion

1/2cupof chopped green pepper

1small can of tomato sauce4-6 ounces

1/2cupof brown sugar

2Tablespoonsof honey

1/4cupof Ketchup

1Tablespoonof cider vinegar

1Tablespoonof Soy sauce

1 1/2teaspoonsof chili powder

2teaspoonsof cumin

1teaspoonof coarse ground garlic salt

1teaspoonof seasoned salt

1teaspoonof garlic – minced

1/2cupof cooked bacon – crumbled

FOR THE CHICKEN

2lbsof boneless skinless chicken breast

1Tablespoonof Olive oil

1Tablespoonof butter

1/4teaspoonof garlic salt

1/4teaspoonof seasoned pepper

1Tablespoonof Taco seasoning

1Tablespoonof brown sugar

Instructions

Cook the Chicken

In a medium skillet, melt the Olive oil and butter for the chicken, and place the chicken in the skillet and cook on medium heat until well done, about 30 -40 minutes. When chicken is done, place the chicken on a plate, and allow to cool for 5 minutes. Slice the chicken in 1/4 inch slices, and return to the skillet on low heat. In a small bowl, mix the garlic salt, seasoned pepper, taco seasoning, and brown sugar until completely blended, and sprinkle the seasonings over the sliced chicken, and toss chicken in seasonings. Cover skillet, and turn of heat, leaving chicken in covered skillet.

FOR THE BEANS: When you have the chicken in the skillet to cook, start the beans. In a large saucepan, place the black beans, pork-n-beans, Ranch style beans, chopped onion, chopped green pepper, tomato sauce, brown sugar, honey, Ketchup, vinegar, soy sauce, chili powder, cumin, garlic salt, seasoned salt, minced garlic, and bacon, and stir all ingredients together until well blended. Bring beans to a boil, stirring constantly, and immediately turn heat to low, and let beans simmer for 30 minutes.

When you have the chicken in the skillet to cook, start the beans. In a large saucepan, place the black beans, pork-n-beans, Ranch style beans, chopped onion, chopped green pepper, tomato sauce, brown sugar, honey, Ketchup, vinegar, soy sauce, chili powder, cumin, garlic salt, seasoned salt, minced garlic, and bacon, and stir all ingredients together until well blended. Bring beans to a boil, stirring constantly, and immediately turn heat to low, and let beans simmer for 30 minutes.

While beans and chicken are cooking, chop the sweet onion and ripe tomato for topping. Place the Enchilada sauce in a small saucepan, and add 2 Tablespoons of brown sugar to the Enchilada sauce. Heat sauce until brown sugar melts, and sauce bubbles. Turn off heat, and set aside.

ASSEMBLE NACHO’S

Spray the bottom of the iron skillets with cooking spray. Place a double layer of Tortilla chips in the skillet, and on top of chips, place three or four slices of chicken, add beans on top of chicken, and sprinkle cheese on top of beans. Repeat the layer(s) until the skillet is full, and ending with cheese. Place the iron skillets in a 350 degree oven and bake for 10 – 15 minutes, or until cheese is melted and golden brown on top. Remove from oven, and place on wire racks to cool for 2 – 3 minutes. Drizzle Enchilada sauce over the top of the melted cheese, and top with chopped onion and tomato. Serve with Pico de Gallo and Sour cream on the side. Enjoy!